What is a burned cheesecake?
Burned cheesecake breaks every rule of the classic cheesecake playbook: no pastry base, no water bath, no fruit topping. Instead it’s baked at very high heat until the surface scorches and caramelises deeply — while the centre stays barely set, trembling, almost liquid.
The appeal is the contrast. The top is bitter, nutty, slightly smoky from the Maillard reaction. The centre is pure cream cheese — rich, silky, melting the moment it touches your tongue.
The Sẻ’s Bakery version
We use high-quality cream cheese without fillers or starch. The ratio of eggs, cheese, and cream is calibrated so the interior sits exactly at the right point — fluid enough to glisten when sliced, but not so loose it falls apart. That balance is harder to hit than it sounds and it’s what we spend the most time getting right.
The top is taken to a deep, even brown — past golden, before charred-bitter, right at the point where the milk sugars have transformed into something complex and savoury. That’s the crust that makes a burned cheesecake worth eating.
Stored chilled. Let it rest 15–20 minutes out of the fridge before eating for the best texture.
Sizes and pricing
The cheesecake comes in seven sizes, measured by diameter (the Slice size is sold by the piece) — see the price table above. Pricing is the same for all six flavours and identical at both branches: Huỳnh Thúc Kháng and Ocean Park.
Flavours
Choose from six flavours. The flavour doesn’t change the price:
- Vanilla — the original
- Oreo
- Matcha
- Chocolate
- Oolong-jasmine — the burned-cheesecake base infused with oolong tea and jasmine
- Seasonal fruit
The oolong-jasmine here is a flavouring of the cheesecake itself. It is not the Oolong Jasmine Longan flavour of our separate Whipping Cream Cake line (a cream-based cake with fresh longan) — that’s a different product on the menu.